Bo Ssam

Bo Ssam recipe. This is a classic Korean recipe that serves a big and hungry crowd. It's a great meal of fork tender juicy pork wrapped in a crisp piece of lettuce or silky napa cabbage topped with your favorite asian hot sauce or ssamjang.

Ingredients

pork butt

10 lbs

bone in

granulated sugar

1 cup

kosher salt

1 cup

brown sugar

1/2 cup

butterhead lettuce

2

leaves separated and washed well

napa cabbage

1

leaves separated & blanched in salted boiling water for 3 to 5 minutes

Directions

In a bowl combine the granulated sugar and kosher salt.

Place the pork butt in a roasting pan fatty side up and rub all over with the sugar and salt mixture.

Remove the excess sugar and salt from the pan and cover the pork butt with plastic wrap. Place in the refrigerator for at least 8 hours or overnight.

Remove the roasting pan from the refrigerator and preheat your oven to 300 degrees.

Place the pork butt in the oven and roast for up to 6 hours or until the internal temperature reaches 195 degrees.

Remove from the oven and allow to rest at room temperature for 1 hour.

Preheat your oven to 500 degrees.

Rub down the cooked pork butt with brown sugar and place in the oven for 15 minutes to carmelize the outside skin.

To serve pull off a piece of meat from the pork butt and place on top of a piece of lettuce or blanched napa cabbage. Drizzle your favorite hot sauce or Ssamjang over the meat. Roll up the lettuce and eat.

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